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Lobster & Shrimp Enchiladas
Description
Many, many years ago I served as the Director of Catering at a major hotel in Palm Springs, CA. This recipe is adapted from one that the Executive Chef provided. It’s well worth the effort, a delicious recipe that combines the Classic with the Southwest. Just thinking about it makes me hungry!
Ingredients
Sauce:
- 4 shallots, finely diced
- 2 cloves garlic, finely diced
- 2 c. dry white wine
- 1 large fresh basil leaf
- 1 large piece fresh thyme
- 1 t. black peppercorn
- 2 bay leaves
- 3 c. heavy cream
- 4 bunches cilantro
- salt & pepper to taste
- 1 t. sugar
- 1 Tb butter
Enchilada:
- 4 flour tortillas
- 1 t finely chopped garlic
- 8 oz large shrimp, cut in pieces
- 1/4 c shredded Monterey Jack cheese
- 8 oz. lobster meat, cut in pieces
- 1 oz. dry white wine
- salt & pepper to taste
- 1 Tb butter
Garnish:
- 1 oz Salsa
- 1Tb chopped scallion
Instructions
Sauce:
- Saute shallots & garlic in butter until translucent.
- Add basil, thyme, peppercorn & bay leaf. Stir for 15 seconds.
- Add wine and reduce mixture to approx. 2 tablespoons.
- Add heavy cream & simmer until mixture reduces by half.
- Season with salt, pepper & sugar.
- Put in blender with cilantro leaves and 1/2 of stems. Blend well.
- Return mixture to stovetop and simmer on low for 10 minutes. Adjust seasonings if necessary and strain.
Enchiladas:
- Saute garlic in butter.
- Add shrimp & lobster & saute until half done (don’t overcook)
- Add wine & reduce until thick
- Add cheese & seasoning and saute until cheese has melted.
- Warm tortillas in plastic bag, in microwave.
- Roll filling into tortillas. Place sauce over enchiladas. Garnish.
- Enjoy!
Notes
Use the largest shrimp possible. If large shrimp are not available (or too ridiculously expensive), use a smaller size shrimp and do not necessarily cut them up. For example, if you use 26-30 size, they may not need to be cut up at all. Larger shrimp may be cut in half. U-12’s can be cut further.
Regular size tortillas are sometimes difficult for a beginner to roll. The trick is to fold the ends up and in as you roll. Beginners may find it easier to buy the burrito size, although you will then have more tortilla surrounding the filling (which never bothered me 🙂 ).
SchnitzelGirl
Head Cook
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.
This is going to be made very soon !
This sounds yummy. I can’t wait to make and try this dish.
I actually haven’t eaten what I’ve made yet but I am sure it will be good. I wanted to comment on how vague this recipe is…8 bunches of cilantro?!! How big should the bunches be?? Approximate times on reduction of the sauce
Or approximate time this recipe takes to make?? After 3 hours in the kitchen, how long do I bake this and what temperature. Help and Yicks!
★★★
Hi Christy, so sorry that I didn’t see your comment until just now, it somehow went to a black hole! Thank you so much for this. I am going to re-do the recipe after I test it again from start to finish. Your comment motivates me to do the same for every single recipe, sometimes a fresh look and set of eyes can be very helpful! I’ll circle back to you…
Christy – I have put some work into this recipe, as it is one of my favorites and I want it to be clear! I’m going to give it two more test runs before posting the updated version. Thanks again for your feedback!